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Category: Party Recipes

Best Indian Dishes for a Party: Delicious and Easy Party Foods

Hosting a party is all about creating memorable experiences, and what better way to do that than with delicious food? Indian cuisine offers some of the best Indian dishes that are perfect for any celebration. Whether you’re looking for easy party foods, party food ideas, or the best Indian dishes for a party, Manjula’s Kitchen has a range of recipes to impress your guests. Let’s explore some fantastic dishes that will make your next gathering a hit.

Classic Indian Party Food Ideas

Samosas

Samosas are one of the best Indian dishes that you can serve at a party. These crispy pastries filled with spiced potatoes and peas are a favorite among many. They are easy to make and can be prepared in advance, making them one of the best Indian dishes for a party. Serve them with indian chutney such as mint and tamarind sauce for an added burst of flavor.

Pakoras

Pakoras are another popular choice for easy party foods. These deep-fried fritters made with vegetables like spinach, and potatoes are perfect for any occasion. The crunchy exterior and flavorful interior make them a hit with guests. Pair them with a spicy chutney for the perfect party snack.

Easy Party Foods: Indian Style

Paneer Tikka

Paneer Tikka is a delicious and healthy Indian veg appetizer that fits well within easy party foods. Marinated paneer cubes are grilled to perfection, creating a smoky and flavorful dish. This dish is not only easy to prepare but also a crowd-pleaser, making it one of the best Indian dishes for a party.

Vegetable Biryani

Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and aromatic spices. This dish is perfect for large gatherings as it can be made in large quantities. Biryani is always a hit at parties, making it one of the top party food ideas.

Best Indian Dishes for a Party

Chole Bhature

Chole Bhature is a classic North Indian dish that is perfect for parties. Spicy chickpea curry served with fluffy deep-fried bread is a combination that is hard to resist. This dish is filling and delicious, making it one of the best Indian dishes for a party. Serve it with a side of pickles and yogurt for a complete meal.

Aloo Tikki

Aloo Tikki are spiced potato patties that are crispy on the outside and soft on the inside. These are perfect as appetizers or snacks at a party. They are easy to prepare and can be served with various chutneys, making them one of the top party food ideas.

Vegetarian Party Food Ideas

Hara Bhara Kabab

Hara Bhara Kabab is a nutritious and delicious vegetarian kabab made with spinach, peas, and potatoes. These kababs are a great addition to your list of best Indian dishes for a party. They are healthy, tasty, and easy to make, making them perfect for any gathering.

Dahi Puri

Dahi Puri is a popular Indian street food that is perfect for parties. Crisp puris are filled with spiced potatoes, chickpeas, yogurt, and chutneys, creating a burst of flavors in every bite. This dish is easy to assemble and always a hit with guests, making it one of the best Indian dishes for a party.

Indian Desserts for Parties

Gulab Jamun

Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This Indian dessert is a favorite among many and is perfect for any celebration. The melt-in-your-mouth texture and sweet flavor make it one of the best party food ideas for dessert.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in Indian cuisine and is easy to prepare in large quantities, making it one of the best Indian dishes for a party.

Elevating Your Party Menu

To enhance your party menu, consider incorporating dishes from related categories that complement these best Indian dishes. Adding Indian snacks like samosas and pakoras can offer a delightful variety of flavors and textures.

For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Including healthy options like hara bhara kabab and paneer tikka can provide lighter choices for your meals.

Planning a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Adding North Indian recipes like chole bhature or vegetable biryani can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular easy party foods? 

A: Some popular easy party foods include Samosas, Pakoras, Paneer Tikka, Aloo Tikki, and Vegetable Biryani. These dishes are flavorful, easy to prepare, and perfect for any gathering.

Q: How can I make traditional Indian dishes suitable for a party? 

A: To make traditional Indian dishes suitable for a party, try recipes like Chole Bhature, Hara Bhara Kabab, and Dahi Puri. These recipes are modified to be easy to serve and can be made in large quantities.

Q: What are some vegetarian Indian dishes for a party? 

A: Some vegetarian Indian dishes for a party include Hara Bhara Kabab, Dahi Puri, Paneer Tikka, and Aloo Tikki. These dishes are healthy, delicious, and sure to impress your guests.

Q: Can I prepare Indian party recipes in advance? 

A: Yes, many Indian party recipes can be prepared in advance and stored. Dishes like Vegetable Biryani and Chole Bhature can be made ahead of time and refrigerated, while appetizers like Samosas and Pakoras can be prepped and frozen.

Q: What are some sweet Indian dishes for a party? 

A: Some sweet Indian dishes for a party include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for any celebration.

Conclusion

Best Indian dishes for a party are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for easy party foods, party food ideas, or the best Indian dishes for a party, these recipes will bring variety and flavor to your celebrations. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian party foods. Happy cooking and happy entertaining!

By incorporating these dishes into your party menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re hosting a small gathering or a large celebration, there’s an Indian party recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Grilled Paneer

    Grilled Paneer

    Grilled Paneer

    Grilled Paneer (Indian Cottage Cheese Appetizer)

    Grilled Paneer makes for a great appetizer that compliments any main course dish. Grilled paneer is quick and easy to put together, making it the perfect party appetizer. I will be preparing this appetizer a lot this holiday season because it is perfect to serve at get together and bring to potlucks.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 1/2 cup paneer cubed in 1” square and 1/2” thick
    • 1/2 cup bell pepper cubed, yellow and green to give the color
    • 1/2 cup cherry tomatoes
    • 2 tsp oil
    • 1 Tbsp green chili finely chopped, optional
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1 tsp fresh lemon juice

    Spice Mix

    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1/2 tsp roasted cumin seed powder
    • 1/8 tsp black pepper
    • 1/8 tsp red chili powder

    Instructions
     

    • Mix the spice mix and keep aside. you can make this spice mix in a large quantity and keep it ready to go whenever you need it.
    • Heat heavy flat frying pan on low medium heat, add the oil in to warm frying pan. Spread the paneer cubes don’t over lap them. Grill the paneer from both sides, this should take about 2 minutes. Take them out from frying pan.
    • Use the same pan and grill the bell pepper, for about 2 minutes stirring occasionally, bell pepper will have some brown spots. Take them out from frying pan.
    • Use the same pan and grill the tomatoes for about 1-2 minutes, tomatoes will have some blisters. Take them out from frying pan.
    • In a bowl toss the paneer with spice mix, use the spice mix about in half the quantity, adjust for you taste, cilantro, green chili and lemon juice.
    • Serve the grilled paneer with side of bell pepper and tomatoes and sprinkle little spice mix over bell pepper and tomatoes.
    • A healthy and delicious appetizer is ready to serve.

    Notes

    Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
    Keyword Appetizer, Grilled Paneer and Veggies, Masala Paneer, Party Food
    Tried this recipe?Let us know how it was!

    Grilled Paneer Recipe 

    Grilled paneer recipe is a delightful way to enjoy the rich flavors of Indian cuisine. Grilled paneer is a versatile dish that is kid friendly, quick & easy, party recipe that can be served as an appetizer, side dish, or even a main course. This recipe combines the creaminess of paneer with the smoky char of the grill, resulting in a dish that is both flavorful and satisfying. Whether you’re hosting a backyard barbecue or simply craving a taste of India, this Indian grilled paneer recipe is sure to please your palate.

    Indian Grilled Paneer: A Flavorful Delight 

    When it comes to Indian cuisine, grilled paneer holds a special place in the hearts of many food enthusiasts. The process of grilling adds a depth of flavor to the paneer, while still allowing its creamy texture to shine through. This paneer grilled recipe is perfect for those looking to add a touch of Indian flair to their meals. By marinating the paneer in a blend of spices and yogurt, you’ll create a dish that is bursting with flavor from the very first bite.

    Preparation 

    To begin, place the cubed paneer in a large bowl and set aside. In a separate bowl, whisk together the yogurt, olive oil, lemon juice,  ground cumin, ground coriander, turmeric, salt, and pepper. Pour the marinade over the paneer, making sure to coat each piece evenly. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld together.

    Grilling the Paneer 

    Once the paneer has finished marinating, preheat your grill to medium-high heat. Thread the paneer cubes onto skewers, leaving a small amount of space between each piece. This will allow the heat to circulate evenly around the paneer, ensuring that it cooks evenly on all sides. Place the skewers on the grill and cook for 2-3 minutes per side, or until the paneer is lightly charred and heated through.

    Tips for Perfect Grilled Paneer 

    Use firm or extra-firm paneer for grilling, as softer varieties may crumble on the grill.

    Soak wooden skewers in water for at least 30 minutes before threading the paneer to prevent them from burning.

    Experiment with different marinade ingredients, such as ginger, chili powder, or garam masala, to customize the flavor of your grilled paneer.

    Variations on Grilled Paneer

    While this Indian grilled paneer recipe is delicious as is, feel free to get creative with your marinade and seasoning choices. For a spicy kick, add chopped green chilies or a dash of cayenne pepper to the marinade. You can also incorporate fresh herbs like cilantro or mint for a burst of freshness. Serve the grilled paneer with a side of mint chutney or tamarind sauce for an extra layer of flavor.

    Benefits of Grilled Paneer

    Grilled paneer is not only delicious, but it also offers several health benefits. Paneer is a good source of protein, calcium, and phosphorus, making it an excellent addition to a balanced diet. Grilling the paneer helps to retain its nutrients while adding a smoky flavor that enhances its overall taste. Additionally, paneer is low in carbohydrates, making it a suitable option for those following a low-carb or keto diet.

    Frequently Asked Questions (FAQs)

    Can I grill paneer without skewers?

    Yes, you can grill paneer directly on the grill grates or use a grill basket to prevent it from falling through.

    How long does grilled paneer last?

    Grilled paneer can be stored in the refrigerator for up to 3-4 days. Simply reheat it in the microwave or on the grill before serving.

    Can I freeze grilled paneer?

    While you can freeze grilled paneer, its texture may change slightly upon thawing. It’s best to freeze the paneer before grilling and marinating it.

    Can I make grilled paneer in the oven?

    Yes, you can bake paneer in the oven at 400°F for 15-20 minutes, or until it is lightly browned and heated through.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Paneer Malai Ladoo

    Paneer Malai Ladoo

    Paneer Malai Ladoo

    Paneer Malai Ladoo

    Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Making Paneer 15 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
     
     

    • 1 cup home made paneer
    • 1 cup whole milk
    • 1 cup milk powder
    • 1 Tbsp clarified butter ghee
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder
    • 2 Tbsp sliced pistachios for garnishing

    Instructions
     

    • I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.
    • Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well.
    • Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.
    • Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.
    • Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.

    Notes

    Paneer Ladoos taste best when they are served chilled.
    Notes: if ladoo mix is dry add warm milk before adding the sugar.
    Tried this recipe?Let us know how it was!

  • Baked Vegetable Idli

    Baked Vegetable Idli

    Baked Vegetable Idli Recipe by Manjula

    Baked Vegetable Idli

    Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Fermenting Time 30 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup coarse sooji semolina
    • 1/2 cup yogurt dahi, curd
    • 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
    • 1 green chili finely chopped
    • 1 piece ginger finely grated
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 cup water as needed
    • 1 tsp ENO fruit salt
    • 1 tsp salt

    For Seasoning

    • 1 Tbsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai

    Instructions
     

    • Preheat the oven at 350 degrees (F).
    • Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
    • I am using mini cupcake tray, will make 24 idli, oil it and set aside.
    • Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
    • Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
    • Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

    Notes

    Notes: 
    First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
    you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
    Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
    Tried this recipe?Let us know how it was!

    Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

    Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

    Introduction to Baked Vegetable Idli Recipe

    If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

    Step-by-Step Guide on How to Make Vegetable Idli

    Preparing the Batter for Baked Vegetable Idli

    To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

    Incorporating Assorted Vegetables for Added Nutrition

    While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

    Baking the Vegetable Idlis to Perfection

    Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

    Serve and Enjoy the Baked Vegetable Idlis

    Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

    Tips for Making Perfect Baked Vegetable Idlis

    • Ensure the batter is well-fermented for soft and fluffy idlis.
    • Don’t overmix the batter after adding vegetables to retain their crunchiness.
    • Adjust the baking time according to your oven as the temperature may vary.

    Variations of Baked Vegetable Idli Recipe

    • Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
    • Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
    • Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.

    Benefits of Including Baked Vegetable Idlis in Your Diet

    • Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
    • Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
    • Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.

    Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

    Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

    A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

    Q: Can I make the batter in advance and store it for later use?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

    Q: Can I freeze the baked vegetable idlis?

    A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

    Explore More Recipes from Manjula’s Kitchen

    • Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
    • Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
    • Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.

    With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakora

    Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup cauliflower florets cut into about 1 inch florets
    • 1/3 cup besan gram flour
    • 3 Tbsp corn starch arrow root
    • 2 tsp coriander powder dhania
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp red chili powder
    • 1/8 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp ginger paste
    • 1 green chili finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania

    Instructions
     

    • Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft.
    • In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well.
    • Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about ¼ cup of water.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
    • Drop the cauliflower slowly in the oil making sure don’t overlap them.
    • Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
    • When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.  

    Notes

    Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix.
    If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy.
    They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras.
    You will also like to see the recipe for Paneer Pakora and Chai.
    Enjoy!
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Gobi Pakora Recipe: A Crispy Delight

    Introduction to Gobi Pakora:

    Gobi Pakora, also known as cauliflower pakoda, is a delectable Indian snack that boasts a perfect blend of crispiness and flavor. These crunchy fritters are made by coating cauliflower florets in a spiced chickpea flour batter and then deep-frying them to golden perfection. Whether you’re hosting a party or simply craving a savory snack, gobi pakoras are sure to satisfy your taste buds. Let’s delve into the delightful world of gobi pakora and learn how to make this irresistible snack.

    How to Make Gobi Pakora: A Step-by-Step Guide

    Preparing the Cauliflower:

    Before diving into the preparation process, it’s essential to start with fresh cauliflower. Rinse the cauliflower thoroughly under running water to remove any dirt or impurities. Next, cut the cauliflower into bite-sized florets, ensuring they are uniform in size. This step is crucial as it ensures even cooking and allows the pakora batter to coat each floret evenly.

    Making the Pakora Batter:

    The key to achieving crispy and flavorful gobi pakoras lies in the preparation of the batter. In a mixing bowl, combine chickpea flour (besan), rice flour, and a selection of aromatic spices such as turmeric, cumin, coriander, and garam masala. Whisk the dry ingredients together until well combined. Gradually add water to the mixture, whisking continuously to form a smooth and thick batter. The consistency of the batter should coat the back of a spoon without dripping off.

    Coating the Cauliflower:

    Once the batter is ready, gently toss the cauliflower florets into the bowl, ensuring each piece is evenly coated with the spicy chickpea flour mixture. For an extra kick of flavor, you can also add finely chopped cilantro or mint leaves to the batter. Allow the cauliflower to marinate in the batter for a few minutes to absorb the flavors fully.

    Frying the Pakoras:

    In a deep frying pan or kadai, heat oil over medium-high heat. To check if the oil is hot enough for frying, drop a small amount of batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready. Carefully place the coated cauliflower florets into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, if necessary, to maintain the oil temperature and ensure even cooking.

    Cooking Until Golden Brown:

    Allow the gobi pakoras to fry undisturbed for a few minutes, allowing them to develop a golden brown crust. Use a slotted spoon to flip the pakoras occasionally, ensuring they cook evenly on all sides. Once the pakoras are crisp and golden brown, carefully remove them from the oil and transfer them to a plate lined with paper towels to drain off any excess oil.

    Serving Gobi Pakoras:

    Gobi pakoras are best enjoyed hot and crispy, straight out of the fryer. Serve them alongside your favorite chutneys or sauces, such as mint chutney, tamarind chutney, or spicy tomato ketchup, for dipping. These addictive cauliflower fritters make for a perfect appetizer or tea-time snack, guaranteed to please both kids and adults alike.

    Tips for Perfect Gobi Pakoras:

    • Ensure the cauliflower florets are dried thoroughly before coating them in the batter to prevent the pakoras from becoming soggy.
    • Adjust the spices in the batter according to your taste preferences. You can increase or decrease the amount of chili powder for a milder or spicier flavor.
    • For a gluten-free version, substitute rice flour with cornstarch or any gluten-free flour of your choice.
    • Add a tablespoon of hot oil to the batter for extra crispiness.
    • Serve the pakoras immediately to retain their crunchiness.

    Variations of Gobi Pakora:

    • Cheese-Stuffed Gobi Pakora: Add a cube of cheese to the center of each cauliflower floret before coating them in the batter for a gooey and indulgent twist.
    • Masala Gobi Pakora: Sprinkle chaat masala or amchur (dried mango powder) over the fried pakoras for a tangy flavor boost.
    • Palak Gobi Pakora: Incorporate finely chopped spinach leaves into the batter for a nutritious spin on traditional gobi pakoras.

    Benefits of Gobi Pakoras:

    • Cauliflower is a nutrient-rich vegetable that is high in fiber, vitamins, and antioxidants.
    • Chickpea flour (besan) used in the batter is a good source of protein and gluten-free, making gobi pakoras suitable for individuals with gluten sensitivities.
    • Gobi pakoras are a satisfying and wholesome snack option that can be enjoyed as part of a balanced diet when consumed in moderation.

    Frequently Asked Questions (FAQs) About Gobi Pakoras:

    Q: Can I make gobi pakoras ahead of time?

    A: While gobi pakoras are best enjoyed fresh and crispy, you can prepare the batter and coat the cauliflower in advance and fry them just before serving to ensure maximum crunchiness.

    Q: Can I bake gobi pakoras instead of frying them?

    A: While traditional gobi pakoras are deep-fried for a crispy texture, you can certainly try baking them in the oven for a healthier alternative. However, the texture may differ slightly, and they may not be as crunchy as the fried version.

    Q: How long do gobi pakoras stay fresh?

    A: Gobi pakoras are best consumed immediately for optimal taste and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or air fryer before serving.

    For more appetizer recipes, you can explore Manjula’s Kitchen website. Here are some recommendations: Paneer Tikka, Vegetable Samosa, Spinach Pakora, Dahi Vada, Aloo Tikki. Whether you’re a fan of spicy appetizers, refreshing beverages, or indulgent desserts, Manjula’s Kitchen offers a wide range of authentic Indian recipes to suit every palate.

  • Cucumber (Kheera) Raita

    Cucumber (Kheera) Raita

    Cucumber Raita

    Cucumber (kheera) Raita

    Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup yogurt curd, dahi
    • 1 cup cucumber shredded
    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1/2 tsp cumin seeds roasted
    • 1/8 tsp black pepper
    • 1/2 tsp green chili finely chopped
    • 1 Tbsp mint leaves finely chopped
    • 1/8 tsp red chili pepper for garnishing

    Instructions
     

    • In a bowel beat the yogurt until it is smooth and creamy.
    • Peel and shred the cucumber.
    • Mix shredded cucumber, salt, black salt, cumin powder, green chili, mint leaves to yogurt and mix it well.
    • Garnish with chili powder and few mint leaves. Serve chill.

    Notes

    Notes
    Use the measurements for your guide line, especially in this recipe you can adjust all the ingredients to your taste easily.
     
    Keyword Homemade, Kheera Raita, Quick And Easy
    Tried this recipe?Let us know how it was!

    How to Make Cucumber Raita Manjula’s Kitchen

    What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Pumpkin Raita & Lauki ka Raita. Here we are focussing on making Cucumber Raita alternatively referred to as Kheera Raita, it is a simple quick & easy, gluten free, kid friendly, and nutritious yogurt-based recipe featuring cucumber (either chopped or grated) and a selection of Indian spice powders. 

    Raita Preparation: 

    In this essential step of creating cucumber raita, start by taking a bowl, a fundamental vessel in the art of crafting this versatile condiment. Vigorously beat the yogurt until it achieves a smooth and creamy consistency, as outlined in the cucumber raita recipe. This initial phase not only sets the stage for the delightful texture that characterizes well-prepared raita but also forms the cornerstone of what is raita – a harmonious blend of yogurt and flavorful ingredients.

    Cucumber Preparation for Raita: 

    Begin by peeling and shredding the cucumber, a crucial element in the cucumber raita recipe. The cucumber, when finely shredded, contributes a refreshing and hydrating quality to the raita, enhancing both its taste and texture.

    Assembling Cucumber Raita:

    Combine the shredded cucumber with a blend of essential ingredients to form the heart of the cucumber raita recipe. Add a pinch of salt, black salt, cumin powder, finely chopped green chili, and mint leaves to the beaten yogurt. Gently mix these components, ensuring a harmonious amalgamation that brings out the unique flavors of each ingredient.

    Exploring Raita’s Culinary Roots: 

    For individuals unacquainted with the culinary world of India, raita stands as a venerable traditional condiment, with its foundation resting on the velvety canvas of yogurt. This versatile accompaniment holds a distinguished place in Indian cuisine, offering a cooling and harmonious contrast to the robust flavors of spicy or highly seasoned main courses. Raita, in its various forms, serves as a multifaceted companion, enriching the dining experience by not only providing a soothing respite but also enhancing the overall gastronomic journey.

    Among the diverse array of raita variations, cucumber raita emerges as a particularly popular and refreshing choice. This delightful rendition introduces the crispness and succulence of cucumber into the creamy tapestry of yogurt, creating a harmonious fusion of textures and flavors. The cool and hydrating properties of cucumber perfectly complement the tanginess of the yogurt, offering a palate-cleansing experience that balances and enhances the overall meal.

    Cucumber raita is not only a culinary delight but also serves as a testament to the artistry inherent in Indian gastronomy. Its simplicity is deceptive, for within the seemingly uncomplicated blend of yogurt and cucumber lies a symphony of tastes and textures that elevate the dining experience. Whether enjoyed alongside aromatic biryanis, spicy curries, or as a refreshing dip for flatbreads, cucumber raita stands as a testament to the ingenious ways in which Indian cuisine balances and enhances flavors, making it a cherished and indispensable element of the culinary tapestry.

    Final Touch and Presentation: 

    As a finishing touch to your cucumber raita, garnish it with a sprinkle of chili powder and a few additional mint leaves. This not only enhances the visual appeal of the raita but also adds a subtle kick of spice and an extra burst of freshness. Serve the cucumber raita chilled to maximize its cooling effect, making it a perfect pair well with Vegetable Pulao, Veg Biryani, Chole Biryani, Paneer Pulao, or any other rice preparation. 

  • Nariyal Burfi (Coconut Fudge)

    Nariyal Burfi (Coconut Fudge)

    Nariyal Burfi

    Nariyal Burfi (Coconut Fudge)

    Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1-3/4 cup milk
    • 3/4 cup coconut powder
    • 1/2 cup sugar
    • 1/8 tsp cardamom powder
    • 4 tsp butter
    • 1 Tbsp pistachios sliced

    Instructions
     

    • Soak the coconut in boiling milk for about 30 minutes.
    • In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan.
    • After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color.
    • Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency.
    • Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios.
    • Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1’ squares.

    Notes

    Notes
    Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about.
    Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares.
    You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews, 
    Keyword Coconut Candy, Gola Ki Burfi, Kid Friendly
    Tried this recipe?Let us know how it was!

  • Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi

    Paneer Methi (Methi Malai Paneer)

    Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
    4.60 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
    • 1-1/2 cups tomatoes chopped
    • 1 Tbsp ginger chopped
    • 1 green chili chopped
    • 2 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder lal mirch
    • 2 Tbsp cashew powder kaju
    • 2 tsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 Tbsp dry fenugreek leaves kasoori methi
    • 1 tsp salt
    • 1-1/2 cup milk
    • 1/4 tsp garam masala

    Instructions
     

    • Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
    • Blend tomatoes, ginger, green chili to fine paste. Set aside.
    • Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
    • Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
    • Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
    • Paneer Methi is ready. 

    Notes

    To make vegan, Substitute paneer with tofu and milk with coconut milk
    Serve Paneer Methi with Naan, or Lacha Paratha.
    Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food
    Tried this recipe?Let us know how it was!

    Methi Paneer Recipe: A Palate-Pleasing Dish 

    Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.

    Kasuri Methi Preparation: Unlocking Aromatic Richness 

    To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.

    Tomato-Based Foundation: Crafting Depth and Color 

    The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.

    Paneer’s Golden Prelude: A Textural Symphony Begins 

    Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.

    Spiced Elevation: Building a Fragrant Foundation 

    Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.

    Tomato Tapestry: Melding Flavors with Precision 

    The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.

    Creamy Symphony: Milk’s Contribution to Indulgence

    To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.

    Paneer’s Reunion: Absorbing Creamy Richness 

    The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.

    Garam Masala Finale: Aromatic Culmination 

    As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.

    If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer

     

  • Khasta Kachori Besan

    Khasta Kachori Besan

    A plate of crispy Kachori served with a bowl of flavorful Aloo Sabzi

    Khasta Kachori Besan

    Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic.
    This recipe will make 12 kachories and will serve 4.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black
    Iwatani 35FW butane stove, Medium, Metallic
    OXO Good Grips Stainless Steel Skimmer
    Deep Besan Flour 2 lbs

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water

    For Filling

    • ½ cup besan
    • 2 Tbsp oil
    • 1 tsp fennel seeds coarsely grinded saunf
    • 2 tsp coriander seeds coarsely grinded dhania
    • 2 tsp red chili flakes
    • 1 tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt adjust to your taste
    • ¼ tsp dry ginger powder

    Instructions
     

    To make dough.

    • In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling.

    To make filling

    • Heat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt.
    • Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly.

    To make the Kachoris

    • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
    • Mold the dough into a cup and place about 1-1/2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Kachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness.
    Serving Suggestion:
    Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita
    Tried this recipe?Let us know how it was!
  • Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras

    A plate of crispy vegetable pakoras served with a bowl of tamarind chutney.

    Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all –young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free.
    I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse – be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house.
    Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack!
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 okras cut vertically into 4 slices
    • 12 green beans cut into half then cut them vertically
    • ½ red bell pepper sliced into about quarter inch thick
    • ⅓ cup besan Bengal gram flour
    • 2 Tbsp corn starch arrow root
    • 2 Tbsp rice flour
    • 2 tsp coriander powder dhania
    • ¼ tsp mango powder amchoor
    • ¼ tsp red chili powder
    • ⅛ tsp baking soda
    • ½ tsp salt

    Instructions
     

    • First prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically.
    • Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras.
    • Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well.
    • Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/4th cup of water.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time don’t overlap the pakoras.
    • Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes.
    • Take them out over paper towel to absorb the extra oil.
    • Fry all the pakoras same way.

    Notes

    Also check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll
    Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Cuisine, Snack, Street Food, Veshno Cooking
    Tried this recipe?Let us know how it was!
  • Aloo ki Kachori

    Aloo ki Kachori

    Aloo ki Kachori

    Aloo Ki Kachori (Kachori With Potato Stuffing)

    Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    boiling potatoes 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Dough

    • 1 cup all-purpose flour maida, plain flour
    • 2 Tbsp sooji samolina
    • 1/4 tsp salt
    • 2 Tbsp oil canola, vegetable
    • 3 drops lemon juice
    • 1/3 cup chilled water approximately

    For Filling

    • 1 cup boiled peeled potatoes roughly mashed
    • 1 Tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder
    • 1 tsp coriander powder dhania
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp salt
    • 1 Tbsp green chili finely chopped
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    To Make Dough

    • Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
    • Add the chilled water slowly, mixing with your fingers as you pour.
    • Do not knead the dough. The dough should be soft.
    • Cover the dough and let it sit for at least fifteen minutes.

    Make Filling

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
    • Filling should be not very dry, this should take about 5 minutes.
    • Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature, mix it well this should have texture of firm dough.

    To make Kachoris

    • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
    • Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serve the kachories with cilantro chutney or tamarind chutney.
    Tried this recipe?Let us know how it was!

    Introduction to Aloo Kachori

    Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.

    Preparing the Dough for Aloo Kachori

    To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.

    Making the Aloo Kachori Filling

    While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.

    Assembling and Frying Aloo Kachori

    Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.

    Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.

    Serving Aloo Kachori

    Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.

    Tips for Making Perfect Aloo Kachori

    • Ensure the dough is well rested to achieve a soft and pliable texture.
    • Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
    • Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
    • Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
    • Serve the kachoris hot for the best taste and texture.

    Variations of Aloo Kachori

    While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.

    Benefits of Aloo Kachori

    Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.

    FAQs about Aloo Kachori

    Can I make aloo kachori ahead of time?
    • Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
    Can I bake aloo kachori instead of frying?
    • While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
    How do I store leftover aloo kachori?
    • Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Ram Ladoo

    Ram Ladoo

    A plate of Ram Ladoo topped with green chutney and shredded radish.

    Ram Ladoo (Delhi Street Food)

    Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup washed moong dal
    • ¼ cup chana dal Bengal gram
    • ⅛ tsp asafetida hing
    • ½ tsp cumin seeds jeera
    • 1 tsp salt
    • 1 Tbsp green chili chopped
    • 1 Tbsp ginger grated
    • 2 Tbsp cilantro chopped, green coriander
    • Oil for deep frying

    For Garnish

    Instructions
     

    • Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
    • Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
    • Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy.
    • Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
    • Ram Ladoo should be crispy from outside and should be soft inside.
    • Take them out over paper towel, this absorb the access oil.
    • Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again.

    Notes

    Preparation time does not include soaking time.
    Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik Food, Snack, Tea Time Snack, Vegan, Vegetarian
    Tried this recipe?Let us know how it was!
  • Pineapple Sandesh (Bengali Sweet)

    Pineapple Sandesh (Bengali Sweet)

    Pineapple Sandesh

    Pineapple Sandesh (Bengali Sweet)

    Pineapple Sandesh is a popular Bengali sweet. This is healthy and delicious dessert and a great dessert for sophisticated people and so easy to make. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 24 minutes
    Total Time 29 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 4 cup whole milk
    • 3 Tbsp lemon juice
    • 3 Tbsp fine sugar
    • 1/4 tsp cardamom
    • 6 slice pineapple canned
    • 2 Tbsp sliced pistachios for garnishing

    Instructions
     

    • Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
    • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 
    • Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
    • Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.
    • Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.
    • Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.
    • Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.

    Notes

    After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh
    Tried this recipe?Let us know how it was!

  • Stuffed Masala Rava Idli

    Stuffed Masala Rava Idli

    Stuffed Idli (Masala Idli)

    Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe

    Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.
    This recipe will make about 14 Idlies.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Idli

    • 1 cup coarse sooji Rava, samolina
    • 1/2 tsp salt
    • 1/2 cup yogurt dahi, curd
    • 3/4 cup water as needed
    • 1 tsp ENO fruit salt

    Stuffing

    • 1/2 cup chana dal bangal gram
    • 1/2 cup potato boiled and cut into small cubes
    • 2 Tbsp green chilies chopped
    • 1 tsp ginger shreddded
    • 1 tsp salt
    • 1/4 tsp turmeric haldi
    • 1 tsp coriander powder dhania
    • 1 tsp dry mango powder amchoor
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp garam masala

    Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    Instructions
     

    • For stuffing soak dal for at least 3 hours, drain the water. 
    • Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
    • Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. 
    • pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Notes

    Suggestions
    Stuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney
    Tried this recipe?Let us know how it was!

    Masala Stuffed Idli Recipe: A Delicious Twist on Traditional Idlis

    Indulge in the delightful fusion of flavors with this masala stuffed idli recipe. These stuffed masala idlis offer a tantalizing twist to the traditional South Indian favorite snacks. Bursting with aromatic spices and savory fillings, these idlis are sure to be a hit at your dining table.

    Prepare the Stuffing: First, soak the dal for at least 3 hours. This allows the dal to soften and become easier to grind. After soaking, drain the water completely. Next, grind all the ingredients for the stuffing mix (except the potatoes) in a grinder or food processor. Aim for a coarse paste consistency, and avoid adding any water during grinding. The natural moisture from the ingredients should be enough. Once you have a coarse paste, add the boiled and mashed potatoes to the mix. Combine everything well by hand until the stuffing is evenly distributed and moist. Set the stuffing aside while you prepare the batter.

    Make the Batter: In a separate bowl, combine the sooji (semolina), salt, and yogurt. Start by mixing these dry ingredients together. Then, gradually add water while mixing. You want the batter to reach a pancake-like consistency, thick enough to coat the back of a spoon but still pourable.  Once you achieve the desired consistency, set the batter aside to rest for at least 30 minutes. This resting time allows the sooji to soften and absorb the liquids, resulting in fluffier idlis.

    Assemble and Steam the Idlis: Now it’s time to assemble your stuffed idlis. Begin by greasing your idli plates to prevent sticking. Next, add Eno Fruit Salt to the batter and mix it in quickly and gently. The Eno will cause the batter to foam and rise. This is why it’s important to work quickly after adding it. Immediately spoon the batter into the greased idli molds.

    Fill and Steam: Here comes the stuffing! Add about 1 tablespoon of batter to each idli mold and spread it evenly to create a base. Now, place 2 teaspoons of your prepared stuffing mixture in the center of the batter. Finally, top the stuffing with another 1 tablespoon of batter, covering the filling completely. Repeat this process for all the idli molds. Once filled, carefully place the idli stand into a steamer pot.

    Steaming and Checking for Doneness: Cover the steamer pot with a lid and turn on the heat to medium. Steam the idlis for approximately 12 minutes. To check for doneness, insert a fork into the center of one idli. If the fork comes out clean without any batter residue, your idlis are cooked through. Be mindful not to overcook them, as they can become dry and lose their soft texture as they cool.

    Serve and Enjoy: Once cooked, remove the idli stand from the steamer and let the idlis cool for just a few minutes before attempting to remove them from the molds. They should come out easily without sticking. Now you can enjoy your delicious homemade stuffed idlis!

    Variations to Try

    For a spicy kick, consider adding a teaspoon of red chili powder or finely chopped green chilies to the masala filling. You can also experiment with different vegetables such as bell peppers, cauliflower, or spinach to create your unique variations of masala stuffed idli.

    Tips for Perfect Stuffed Idlis

    • Ensure that the idli batter is well-fermented for soft and fluffy idlis.
    • Use a non-stick idli mold or grease the molds lightly with oil to prevent sticking.
    • Be gentle while stuffing the idlis to avoid breaking them.
    • Steam the idlis on medium heat for the best results.

    Benefits of Masala Stuffed Idlis

    • Provides a wholesome and nutritious meal, packed with the goodness of vegetables and spices.
    • Offers a creative twist to traditional idlis, appealing to both kids and adults alike.
    • Can be customized to suit individual taste preferences and dietary requirements.
    • Makes for a convenient and portable meal option for on-the-go consumption.

    FAQs (Frequently Asked Questions)

    Q: Can I make the masala filling in advance?

    A: Yes, you can prepare the masala filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before stuffing the idlis.

    Q: Can I freeze stuffed idlis for later use?

    A: Yes, you can freeze leftover stuffed idlis in an airtight container for up to a month. Thaw them in the refrigerator overnight and steam them again before serving.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn

    Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn is a spicy and flavorful snack. Enjoy low calorie snack masala popcorn while watching a movie or your favorite TV show.
    4.50 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Snack
    Cuisine Indian
    Servings 4 People

    Ingredients
     
     

    • 1 pack microwave popcorn about 3 ounce pack plain
    • 3 Tbsp oil canola, or vegetable
    • 1 tsp fennel seeds saunf
    • 1 tsp coriander seeds dhania
    • 1/4 tsp asafetida hing
    • 2 Tbsp green chili finely chopped
    • 12 curry leaves
    • 1/2 tsp salt
    • 1/3 tsp sugar

    Instructions
     

    • Make the popcorn using the instruction over popcorn bag. Keep aside.
    • Heat a large frying pan over low heat, put all the ingredients except popcorn, oil, fennel seeds, coriander seeds, asafetida, green chili, curry leaves, salt, and sugar. 
    • Keep stirring till green chili and curry leaves are dry this should take about 2 minutes. Add the popcorn stir till popcorns are coated with spices. Turn off the heat.
    • Enjoy!
    Tried this recipe?Let us know how it was!

  • Paneer Pulao

    Paneer Pulao

    Paneer Pulao

    Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao

    Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
    Recipe will serve 4.
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup rice preferred basmati rice
    • 1 cup paneer cut into small cubes
    • 1/2 cup green peas using frozen peas
    • 1/2 cup carrots cut into small cubes
    • 1/2 cup corn using frozen corn
    • 2 Tbsp clarified butter ghee
    • 1 tsp cumin seeds jeera
    • 10 curry leaves
    • 1 tsp ginger paste adrak
    • 1 Tbsp green chili cut in small pieces
    • 1 tsp salt namak
    • 1/2 tsp garam masala
    • 2 Tbsp cilantro chopped hara dhania
    • 2 cup water

    Instructions
     

    • Wash rice gently changing water 2-3 times.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds. 
    • Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
    • Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
    Tried this recipe?Let us know how it was!

    Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes 

    Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike. 

    Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.

    1. Preparing the Rice: Washing and Soaking 

    To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.

    1. Heating the Oil and Spices: Flavorful Aromatics 

    In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it’s adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it’s time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.

    1. Adding Vegetables and Paneer: Creating a Colorful Medley 

    Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.

    1. Cooking the Pulao: Simmering to Perfection 

    After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you’ve created a culinary masterpiece that perfectly captures the essence of paneer pulav.

    1. Final Touches: Garnishing and Fluffing 

    Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.

    If you loved our recipe of paneer pulao then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice.